German Style Carrot Dogs
I admit, the whole reason I had never tried a carrot dog until today was because I honestly didn’t think carrots would work very well but ….
Wow, was I wrong!
These would make a perfect addition to your vegan Oktoberfest menu!
Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs were a success! Who knew?!
The key to success though when making carrot dogs is getting the texture down. During the first step of boiling the carrots, I was concerned about overcooking (yuck) or undercooking (no one wants a crunchy hotdog) so I would give the “dogs” a little prick with a fork every few minutes until they were just right.
For this German-style dinner, the carrots were served in pretzel buns smeared with spicy brown mustard and topped with a mixture of sauerkraut, shallots, and sweet pickle relish. Dijon and dill potato salad rounded out the meal nicely.
Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs are the perfect addition to your vegan Oktoberfest menu!
- 1/4 cup sauerkraut, rinsed and drained
- 2 tablespoons dijon mustard
- 2 tablespoons shallot, thin sliced
- 2 tablespoon sweet pickle relish
- 4 medium-size carrots
- 1 tablespoon barbecue seasoning blend
- 4 pretzel hotdog buns
- Into a small saucepan over medium heat add sauerkraut, Dijon mustard, shallot, and relish. Heat through and set aside.
- Into a large nonstick skillet, add 2 inches of water and bring to a boil.
- Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
- Drain the water from the skillet and return the cooked carrots to medium heat.
- Add 1 tbsp vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally, until the carrots begin to char in places, about 4 to 6 minutes.
- Toast buns under broiler then nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish